Food additives data book - wordpres

ARSENIC CONTENT MAXIMUM IN ppm: 3
ASH MAXIMUM IN %: N/A
SOLUBILITY % AT VARIOUS TEMPERATURE/pH COMBINATIONS:
in water: @ 20°C Insoluble @ 50°C Insoluble @ 100°C Insoluble
in vegetable oil: @ 20°C Insoluble @ 50°C Insoluble @ 100°C Insoluble
in sucrose solution: @ 10% Insoluble @ 40% Insoluble @ 60% Insoluble
in sodium chloride solution: @ 5% Insoluble @ 10% Insoluble @ 15% Insoluble
in ethanol solution: @ 5% Insoluble @ 20% Insoluble @ 95% Insoluble @ 100% Insoluble
in propylene glycol: @ 20°C Insoluble @ 50°C Insoluble @ 100°C Insoluble
FUNCTION IN FOODS: Used as a dispersed powder or silver leaf to surface-colour sugar or chocolate confectionery, or as an
additive to certain liqueurs.
ALTERNATIVES: Aluminium powder or leaf
TECHNOLOGY OF USE IN FOODS: Applied as leaf or powder to the surface of hard sugar or chocolate confectionery, then polished to a
high gloss as a decoration. Can be added as fine particles or leaf to certain liqueurs.
SYNERGISTS: None known
ANTAGONISTS: Moist air can cause oxidation and loss of gloss
FOOD SAFETY ISSUES: None known
LEGISLATION: USA: UK and EUROPE: CANADA:
Not permitted Permitted according to European Parliament Permitted
and Council Directive 94/36/EC of 30th June
1994 on Colours for Use in Foodstuffs. AUSTRALIA:
Refer to Annex V for restrictions of use Not permitted
REFERENCE: Smith, J. (Ed.) (1991) Food Additive User’s Handbook. Blackie Academic & Professional.
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